Ice Cream recipes: Peach and Brown Sugar Cinnamon

Y'all know I love ice cream. Today I got so excited to find the Homestead Creamery heavy cream again that I went straight home, foregoing all of the practical foods I could make (say for tomorrow's lunch, perhaps?) and went straight into making TWO kinds of ice cream.

I also keep buying peaches at the farmers market like some kind of summer food compulsion. Peaches are really good with cream, and really, really good with ice cream. Plus, they are probably amazing IN some ice cream. So, to assuage my peach collecting habits, I made a brown sugar cinnamon ice cream to go with some (yet unmade) peach dumplings, and peach ice cream to take over to Shannon's for dinner tonight. Both of these recipes were inspired by ones found in The Perfect Scoop by David Lebivoitz

Brown Sugar Cinnamon Ice Cream

Over medium low heat combine:

1 Cup whole milk

1/2 cup brown sugar

5, 3 inch pieces of cinnamon sticks

1 Cup heavy cream

pinch of salt

Warm for about 10 minutes, then let steep in refrigerator for at least 1 hour

Strain out cinnamon, and heat (on low), adding:

3 egg yolks

Warm until custard coats spoon, then add:

1 cup heavy cream

Chill in refrigerator and freeze in ice cream maker. Fantastic with peach dumplings (recipe to follow soon...)

Peach Nectarine Ice Cream with honey

Peel and coarsely chop: 3 very ripe (medium) peaches and

2 very ripe nectarines

then heat with 1/2 cup water until soft

Add: 1/2 cup honey*

Heat through, then cool to room temperature

Pour mixture from pan into food processor. Add:

1/2 Cup plain, European style (a.k.a. sour, runny) yogurt

1 Cup heavy cream

pinch of salt

touch of vanilla extract

Blend until just combined and cool thoroughly before freezing in ice cream maker.

*I used the dark honey from Faith Farms. It gave the ice cream wonderful depth- people who tried the ice cream wondered if I had added cinnamon or other spices, but it was just the complexity of this honey that imparted so much flavor.